Reese's Classic Peanut Butter and Milk Chocolate Chip Cookies
Get ready to savor the ultimate combination of peanut butter and chocolate with Reese’s Classic Peanut Butter and Milk Chocolate Chip Cookies! These indulgent treats feature a soft, chewy texture packed with creamy Reese’s peanut butter chips and rich milk chocolate chips in every bite. Made with a buttery, sugar-kissed dough and enhanced by the warm, nutty aroma of creamy peanut butter, these cookies are quick to whip up and bake in just 10 minutes. Perfect for dessert, snack time, or any sweet craving, this recipe yields 24 irresistible cookies that are sure to disappear in no time. Ideal for peanut butter and chocolate lovers, these cookies strike the perfect balance of salty and sweet while adding a nostalgic homemade touch. Whether you bake them for a crowd or keep them all to yourself, each gooey, chocolatey bite will melt in your mouth!
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Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups Reese's milk chocolate chips
- 1 cup Reese's peanut butter chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Add the peanut butter to the bowl and mix until fully combined and smooth.
Step 4
Beat in the eggs one at a time, followed by the vanilla extract, and continue mixing until well incorporated.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Step 7
Gently fold in the Reese's milk chocolate chips and peanut butter chips using a spatula or wooden spoon.
Step 8
Scoop out dough using a tablespoon or cookie scoop and place balls of dough about 2 inches apart on the prepared baking sheets.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges start to turn golden brown while the centers remain slightly soft.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
| Serving size | (1604.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7985.0 |
| Total Fat 524.7g | 0% |
| Saturated Fat 274.3g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 4883.2mg | 0% |
| Total Carbohydrate 760.4g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 675.1g | |
| Protein 124.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 718.8mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 3233.5mg | 0% |
Source of Calories